Instructions: Sprinkle the eggplant slices with salt and allow to drain for 1 hour, rinse well then pat dry.

Brush lightly with olive oil and grill until coloured. Turn over, brush with olive oil and grill until cooked through, about 5 minutes per side.

Heat 2 tablespoons olive oil in a saute pan and add the minced beef and lamb with salt and pepper to taste. Cook the meat quickly over a high heat until cooked through, stirring constantly to break up the lumps. Transfer to a bowl, mix in 2 tablespoons parsley and set aside.

Heat 2 tablespoons olive oil in the same pan and add the onion slices. Cook until soft then add the garlic and cook for 2 minutes. Add 1/2 cup red wine to deglaze the pan over high heat. Add the tinned tomatoes, tomato paste, remaining parsley and cooked minced meats and simmer together for 30 minutes.

Prepare the topping by mixing the eggs and yoghurt together with salt and pepper to taste. Add lemon juice and nutmeg and set aside.

Oil a large baking dish and preheat the oven to 190c..

Place a layer of potatoes on the base of the dish, covered with a layer of grilled eggplant. Top with a few scattered spinach leaves. Spoon half of the meat filling over the vegetable layers then repeat with layers of potato, eggplant, spinach and meat. Finish with a layer of eggplant.

Pour the yoghurt topping over the eggplant and sprinkle with parmesan cheese.

Bake at 190c. for 45-50 minutes until golden brown and bubbling.

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